International Cuisine

Exploring the world through food.

Bouchées de Plantains aux Crevettes (Cameroon Plantain and Prawn Rolls)

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These Cameroon plantain and prawn rolls were delicious with the tomato, bell pepper and onion sauce.

I had trouble making the plantains roll without breaking the pieces. I ended up plating just one prawn on a fried plantain with the sauce on top which made it much more manageable to eat.

They were yummy and a wonderful way to start our Cameroon meal.

Cameroon Plantain and Prawn Rolls

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5 from 1 vote

Bouchées de Plantains aux Crevettes (Cameroon Plantain and Prawn Rolls)

So these delicious treats did not end up as rolls but they were still scrumptious.  Another lovely recipe from Cameroon
Course Appetizer
Cuisine Cameroon
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 231kcal
Author International Cuisine

Ingredients

  • 1 lb. raw peeled, prawns
  • 2 plantains
  • 3 to matoes finely diced
  • 1 bunch of spring onions finely chopped
  • 1 small yellow bell pepper de-seeded and finely diced
  • Juice of 1 lemon
  • 1 tsp freshly-grated ginger
  • salt and freshly-ground black pepper to taste
  • oil for frying

Instructions

  • In a bowl, combine the tomatoes, bell pepper, spring onions, ginger, salt, black pepper and lemon juice.
  • Place in the refrigerator to chill until needed.
  • Season the prawns lightly with salt then set aside.
  • In the meantime, peel the plantains then slice lengthwise into long, thin, strips.
  • Wrap the prawns in a slice of plantain and secure with a wooden toothpick.
  • Heat oil in a pan, add the plantain-wrapped prawns and fry until golden brown all over and cooked through.
  • Drain on a paper towel, arrange on a plate and serve accompanied by the chilled tomato, onion and bell pepper sauce.

Nutrition

Calories: 231kcal | Carbohydrates: 30g | Protein: 24g | Fat: 1g | Cholesterol: 285mg | Sodium: 885mg | Potassium: 600mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1100IU | Vitamin C: 76.2mg | Calcium: 170mg | Iron: 3.1mg

 

 

Soupe à la Noix de Coco Camerounaise (Cameroon Coconut Soup)

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This Cameroon coconut soup is easy to make and really tasty. The coconut is subtle and adds a lovely creaminess to it.   I added some hot pepper to spice it up a bit, it was a lovely soup. The combination of leeks and onions made for some great flavor.

Serve as part of your Cameroon meal or it would make a wonderful lunch on its own some nice crusty bread.

Cameroon Coconut Soup

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5 from 1 vote

Soupe à la Noix de Coco Camerounaise (Cameroon Coconut Soup)

A lovely creamy coconut soup flavored with leeks. This Cameroon Coconut soup recipe is perfect as a starter or would make a nice light lunch.
Course Soup
Cuisine Cameroon
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 324kcal
Author International Cuisine

Ingredients

  • 4 medium potatoes peeled and cut into pieces
  • 2 onions peeled and sliced
  • 2 leeks washed and sliced
  • 1 coconut
  • ½ cube of butter
  • 1 cup coconut milk
  • salt and freshly-ground black pepper to taste

Instructions

  • Break open the coconut, extract the flesh and remove the brown papery layer from the outside.
  • Grate the coconut flesh then set aside.
  • Melt the butter in a pan, add the onions and leeks and fry for about 6 minutes or until soft.
  • Pour over 750ml of lightly-salted water then add the potatoes and the grated coconut flesh.
  • Bring the mixture to a simmer and cook gently for 30 minutes, or until the potatoes are tender.
  • Take off the heat and allow to cool slightly then process in a blender until smooth.
  • Return to the pan, stir in the coconut milk and season with black pepper.
  • Allow to warm through then divide the mixture between four warmed soup bowls and serve hot.

Nutrition

Calories: 324kcal | Carbohydrates: 41g | Protein: 8g | Fat: 16g | Saturated Fat: 14g | Sodium: 42mg | Potassium: 1204mg | Fiber: 8g | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 34.7mg | Calcium: 113mg | Iron: 10.1mg

This is how you can open and grate a coconut.  Be sure to subscribe to my youtube channel and give it a thumbs up.

Suya (Spicy Beef on a Stick)

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Cameroon Suya (pronounced SOY-YA) is a spicy beef on a stick considered to be a street food originating from the Hausa people of West Africa. It is absolutely delicious. These are typically served with onions and tomatoes on the side and a very spicy pepper sauce made from habanero’s. Suya would make a wonderful sandwich as well.

This could be served as a main dish with some rice or as an appetizer, definitely one of my new favorites as the spices are amazing along with the subtle hint of peanuts. Fair warning the pepper sauce is really spicy, I mixed mine with some mayonnaise to tone it down and it was amazing! You will love this recipe!

Cameroon Suya

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5 from 3 votes

Suya (Spicy Beef on a Stick)

An absolutely amazing and delicious spicy recipe from Cameroon called Suya, This is definitely a family favorite. 
Course Main Dish
Cuisine West African
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 549kcal
Author International Cuisine

Ingredients

  • 2 pounds of sirloin steak or skirt steak
  • ¼ cup roasted peanuts
  • ½ -1 tablespoon cayenne
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon white pepper
  • ½ - 1 tablespoon hot ground pepper
  • 1 tablespoon Bouillon
  • ¼ cup of vegetable oil to drizzle on the meat
  • Salt to taste
  • 20 Skewers
  • 1 onion sliced
  • 1 to mato sliced

Instructions

  • Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
  • In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it a Ziploc bag and set aside
  • Peel roasted peanuts, and then grind in a coffee grinder with skin on, until finely crushed. Do not grind the peanuts into paste. Add the ground peanuts and the oil into spice mixture.
  • Slice the steak into strips and thread on a skewer
  • Rub the steak skewer with spice mixture; on both sides. Marinade for at least 30 minutes
  • Grill over medium high heat, until desired doneness
  • Serve warm with Pepper sauce and slices of tomatoes and onions.

Nutrition

Calories: 549kcal | Carbohydrates: 8g | Protein: 52g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 142mg | Sodium: 207mg | Potassium: 854mg | Fiber: 2g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 2.8mg | Calcium: 44mg | Iron: 5.1mg

Here is a little video to show you how easy it is to make Suya from Cameroon.  Please be sure to subscribe to my youtube channel and give it a thumbs up.

African Pepper Sauce

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African Cameroon pepper sauce is made with the very hot habanero or Scotch bonnet chili pepper. The combination of ingredients in this sauce makes for a wonderful combination of flavors. Yes it is spicy and can be toned down with some mayonnaise to adjust for the desired heat affect.

It is absolutely delicious with Suya the Cameroonian street food, a spicy beef on a stick. It would also make a wonderful sandwich spread. Enjoy!

Cameroon Pepper Sauce

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4.14 from 23 votes

African Pepper Sauce

A super spicy sauce that can be toned down with a little mayonnaise and used on just about anything.  Our favorite is on Suya the spicy beef skewers from Cameroon.
Course Sauce
Cuisine Cameroon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 cup
Calories 1073kcal
Author International Cuisine

Ingredients

  • 5 habanero or scotch bonnet peppers
  • 1 medium onion
  • 4 garlic cloves
  • 2 Tablespoons bouillon or Maggi
  • 2 basil leaves
  • 2 tablespoons parsley
  • 2 Roma tomatoes
  • ½ cup vegetable oil
  • Salt

Instructions

  • Coarsely chop the tomatoes, onions and peppers after removing the stem and seeds.
  • Put all the ingredients in a food processor or blender.
  • Pour the pepper mixture into a saucepan and bring to a boil, then simmer of about 15 minutes, stirring frequently to prevent it from burning. Add in salt to taste
  • Let it cool, then pour into a mason jar and refrigerate for up to a week.

Nutrition

Calories: 1073kcal | Carbohydrates: 25g | Protein: 5g | Fat: 111g | Saturated Fat: 89g | Cholesterol: 1mg | Sodium: 2409mg | Potassium: 707mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2185IU | Vitamin C: 111.4mg | Calcium: 89mg | Iron: 1.8mg

Here is a little video is you want to see how easy it is to make.  Please be sure to subscribe to my youtube channel and give it a thumbs up.

Cameroon Banana and Pineapple Layers

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Cameroon banana and pineapple layers dessert was an interesting combination of flavors. I would not normally think to pair tomatoes and avocado with banana and Pineapple but it was unique and pretty tasty.

Cameroon banana and pineapple layers was also sprinkled with some roasted peanuts and coconut cream, it made for a cool, light ending to our Cameroonian meal. It would be great for breakfast too.

Cameroon Banana and Pineapple Layers

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4 from 4 votes

Banana and Pineapple Layers with Thick Coconut Milk

A unique pairing of flavors that was a cool and tasty way to end our Cameroonian meal.
Course Dessert
Cuisine Cameroon
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 469kcal
Author International Cuisine

Ingredients

  • 2 firm ripe, bananas, peeled and sliced
  • 2 firm ripe, tomatoes, sliced
  • 1 small pineapple peeled and sliced
  • 1 avocado peeled, pitted and sliced
  • 1 Tablespoon roasted peanuts coarsely chopped
  • 1 cup coconut cream

Instructions

  • Place the coconut cream in a pan and bring to a boil. Set aside to cool.
  • Meanwhile, pile the bananas, tomatoes, pineapple and avocados in alternating layers in individual in individual bowls.
  • Top with the thickened coconut cream and sprinkle with the chopped peanuts.
  • Place in the fridge to chill and serve cold.

Nutrition

Calories: 469kcal | Carbohydrates: 54g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Sodium: 22mg | Potassium: 1061mg | Fiber: 10g | Sugar: 31g | Vitamin A: 755IU | Vitamin C: 128.5mg | Calcium: 51mg | Iron: 2.7mg